When I told them cherries & almonds they gave me all kinds of yummy ideas; the youngest pleading for Cherry Almond Biscotti. Because the house heats up when I bake during the summer, I decided to whip up something that didn't use the oven. My thoughts turned to a gluten-free dessert based on crêpes & pastry cream. Because I am avoiding processed sugar, I decided to attempt making each with honey, instead.
The cherries we found at Sprout's were quite delicious as is, but I knew I needed to make a sauce to "drape" over the filled crêpes.
After pitting & stemming the fruit, they were cooked slightly on the stove with a little honey & water.
The pastry cream process frightens some people. There's something about not tempering the eggs correctly & ending up with scrambled eggs in a sweet milk sauce that scares me...
|(important to whisk the cornstarch & salt in smoothly!)|
|honey & milk!|
Turned out just fine!
I found my Honey Pastry Cream recipe here. It looked to be quite delish; but I used 2 whole eggs instead of 4 yolks because we don't like things tasting too eggy around here (& we're filling crêpes, for cryin' out loud...) Turned out sweet & creamy -- I'll probably use a little less honey next time (and there will be a next time!) I make it.
For the crêpe-making I used my vintage crêpe-maker.
(sorry for the "steamy" pics...)
The most difficult part of this process was keeping the almond flour mixed in -- so I stirred the batter in between forming each crêpe.
The flavor of the almond crêpes can be enhanced by adding almond extract, if so desired. I've come to a point in my taste buds' lives where I enjoy natural flavors. (Thus, I added no vanilla flavoring to either my cherry sauce or the pastry cream...)
The almond crêpe does not handle exactly the way regular flour ones do. But I managed to roll them easily enough without too much cracking.
|(gotta brown the other side...)|
|(forgot to stir the pastry cream after it chilled) :(|
Did NOT have a problem eating them, however...
HEY! Check out what the other "Improv-ers" came up with: